Ingredients
- 1 tbsp olive oil
- 1 red chilli, finely sliced
- 2½ tbsp Thai red curry paste
- 1 vegetable stock cube
- 400ml can reduced fat coconut milk
- 2 tsp fish sauce
- 100g rice noodles
- 2 limes, juice of 1, the other halved
- 150g cooked king prawns
- ½ small pack coriander, roughly chopped
Method
- STEP 1
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- STEP 2
Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- STEP 3
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
